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Have I got it & am I ready?

14 years ago

After a few months I think I am ready to start canning. Heres what I've learned. Other than the obvious,fresh produce, a clean enviorment and clean. sterile jars and new lids.

Use only recipes from the new BBB, ones from NACHFP, or run others by the experts first.

Never use recipes that call for more water than vinegar.5%.

Some things can be BBB, most need PC.

Use the 3 peice weights and use the gauge for monitoring only.

Do a few trial runs with colored water to get the feel of it, stove temps, syphioning, etc.

Check jars for chips, defects and lids.

Watch head space.

If you have to do a mixed batch of pints & quarts, process for the quart amount of time.

Allow for the cool down time before removing jars.

Check seals and remove rings before storing.

Somethings can be re-processed, other should be put in fridge & used as soon as possible.

Check stored jars periodically for signs of spoilage, leaking, etc. If found, dispose of properly, following the methods mentioed in other posts.

Have I forgotten anything and am I ready. Your experience is invaluable. Many thnaks to all.

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Comments (9)

medcave
14 years ago
Run a thin spatula down the inside of jars after filling to remove air bubbles, then wipe rim before adding lid.

Add a couple tablespoons of vinegar to the bath to help prevent water stains on the outside of your jars.

24 hours after processing, remove rings, inspect seals, gently wash jars in warm soapy water, rinse, then label and store.
Linda_Lou
14 years ago
Sounds as though you have it down.
The only other things I can think of is the wait time after processing.
In BWB, you remove the lid after the time is up, let sit for 5 more min. then remove the jars.
I PC, you let the pressure drop. Then remove the weight or counterweight. Do not open the lid yet. Set timer for 10 min. then remove jars.
Now, what are you going to can ?
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shirleywny5
14 years ago
You are ready to can. One difference is, jars need sterilizing only if processing time is less than 10 minutes. When I started canning over 50 years ago, I had a canner of sterilized jars on the stove at all times during canning season. Now I just store them in the dishwasher.
annie1992
14 years ago
Yup, go.

Oh, but you have to remember to tell us everything you canned, that's required. (grin)

Annie
ksrogers
14 years ago
When you can stuff, be sure to post it in the 'What have you canned' thread..
digdirt2
14 years ago
Only thing that caught my attention that hasn't already been mentioned is reprocessing allowed within 24 hours only and it is done from scratch-back-in-the-pot not just re-baththing the jars. ;)

And you left out - Have fun!

Dave
ccaggiano
14 years ago
Great thread!!!!

How about - be sure to keep the jars straight after taking them out of the PC or BWB? Tilting jars while cooling can interfere with sealing.

And lastly - find your local CA program so you are prepared. Start practice saying... Hello, my name is (insert name here) and I am addicted to canning. CA= canner's anonymous.
gardener1908
Original Author
14 years ago
Great!
What am I going to can? well Annie's Salsa of course!! followed by beans, relishes, soups, veggie juice, peas, peaches, cherry bounce, pickles and a revised chilli mix, and thats just to start. Can't wait. Very much appreciative, thanks to all.
annie1992
14 years ago
Oh yeah, another addict....um, I mean canner!

Anie

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